When you think about warming comfort food, you might start salivating over your favorite mac & cheese recipe. If so, then you’re in luck, because Executive Chef Michael Druker has created his own mouthwatering cheese sauce that’s part of the new January menu at ArtBar in the Sonesta Philadelphia Rittenhouse Square. He is delighted to share this hearty Gruyere Fondue recipe exclusively with our newsletter readers, and hopes you’ll stop by to sample it fresh from the kitchen and to savor the other spins he’s put on favorite wintertime dishes!
Gruyere Fondue & Crispy Shallots
(shown in photo with Short Ribs and Gnocchi)
Executive Chef Michael Druker, Sonesta Philadelphia Rittenhouse Square
Yield: ½ gallon
- 2 Shallots
- 2 oz. clarified butter
- 6 oz. white wine
- 1 oz. flour
- 2 qts heavy cream
- 1 lb. gruyere cheese
- 1 tsp nutmeg
- Salt and pepper to taste
- In a heavy saucepan, sauté shallots in clarified butter until clear. Add white wine and reduce by half, then add flour and stir to create a roux.
- Add heavy cream and stir while bringing to a simmer. Once simmering, slowly add the cheese, whisking constantly.
- Season with nutmeg and add salt and pepper to taste.
Note – the fondue is great as a standalone with bread and meat as an appetizer as well!